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Chick Pea Soup

Chick Pea Soup

Last night I was on my own for dinner. Usually I try to do something really healthy, but most of the time I end up eating frozen pizza. However, last night I made Chick Pea Soup. I don’t usually eat chick peas, I don’t make hummus or use them in salads, but I have heard they are good for you, and I will be really disappointed if someone tells me otherwise.

This soup was different for me because your first making a vegetable broth. Then you toss the veggies, and I like veggies. I considered putting some of the vegetables back into my soup after it was finished, but the soup is good and creamy so I opted not to add any vegetables back in.

Vegetable Broth


1 cups chopped leeks, white and light green parts only (1 to 2 medium leeks)
1 medium carrot, peeled and sliced
Kosher salt
1 bay leaf, broken in half
1 fresh thyme sprig, or 1/2 teaspoon dried thyme
One 14.5 ounce can diced tomatoes and juices

Put the leeks, carrot, 2 teaspoons salt, bay leaf, thyme sprig or dried thyme, tomatoes, and 4 cups water in a medium, heavy pot over high heat. Bring mixture to a boil, then reduce heat and simmer for 10 minutes. Strain stock into large bowl, extract much liquid as possible, and return stock to pot (discard vegetables in strainer).The stock should be about 4 cups. If not, add enough water to equal this amount.

Chick Pea Soup

4 cups stock
One 15 ounce can chickpeas, drained and rinsed
1 cup, short dried past, such as ditalini
2 teaspoons chopped fresh rosemary
3 cups baby spinach leaves
Parmesan cheese

Puree 1/2 cup chickpeas with 1/4 cup water in food processor or blender. Add the pureed chickpeas and remaining whole chickpeas, pasta, rosemary, and 1 teaspoon salt to the stock. Bring mixture to a simmer and cook, stirring occasionally, until pasta is al dente, for 6-8 minutes. (If the soup starts to cook down too much, add 1 to 1 1/2 cups additional water and return to simmer.) Add the spinach and cook 1 minute more or until wilted. Season with salt or pepper, if needed.

Sprinkle Parmesan cheese over each serving.


Souper Soup

I have a few post for today. I have been saving them from this past week. I did not post anything last week. Mainly I was just lazy. Marc started a new job and he is getting up at ridicuously early hour, so by the end of the day he is exhausted. Unfortunately, his first day of work he was sick, really sick. I wanted to make some homemade soup for him, you know like some chicken noodle or veggie soup. I had some tortellinis in the fridge that I bought from the store that were stuffed with chicken and prosciutto. I was planing on making an cream sauce for the tortellinis, but with Marc not feeling well I thought they would be good in a chicken broth with some veggies. I used big chucks on potatoes, celery, onion and carrots, pretty much what ever you like in your soup, and let that cook before putting some herbs and spices in to the mix. I am not always able to use fresh herbs and spices, but I try to use them because food taste so much better. This is the first time I made soup with fresh herbs and spices and oh my it was so good. Such a big difference. After I got my broth and veggies just right I added the tortellinis, which don’t take long to cook, when they start to float and expand they are done.

Souper Soup

Marc was feeling a lot better the next morning; although, I ended up eating way more souper soup than he did.